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Italian Sausage and Ricotta Cannelloni

Cannelloni pasta stuffed with a sauce made with Italian sausage and ricotta cheese
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Italian
Servings 6


  • 1 pack cannelloni 24 pieces
  • olive oil
  • 1 large yellow onion
  • 1 cans crushed tomatoes 28oz
  • 1 tbsp sugar
  • 1 tbsp Italian seasoning
  • 8 cloves garlic
  • 8 large fresh basil leaves
  • salt and pepper
  • 8 oz shredded Mozzarella
  • half and half

For the cheese filling:

  • 32 oz Ricotta cheese, full fat
  • 3/4 cup Parmesan cheese
  • 1 tsp garlic powder
  • salt and pepper


  • Dice the onions and heat up some olive oil in a large pot. Cook the onions for five minutes then add the garlic and cook for another minute. Add the Italian sausage and cook until nicely browned then add the crushed tomatoes, sugar, garlic powder, salt and pepper. Cook stirring occasionally for 25 minutes.
    While sauce is cooking pre-boil the pasta for about 4-5 minutes. Transfer it on a baking sheet in a single layer and using a pastry bag or a zip lock bag with the tip cut off, fill the cannelloni. I go half way on each side. To make the cheese mixture just put all of the ingredients: Ricotta, Parmesan, salt, pepper and garlic powder, into a food processor and blend for a couple of minutes. You can also just mix the ingredients in a bowl and transfer to the bag.
    I used separate baking dishes but you can also use one single large baking dish. Fill the dish you are using generously with the Italian Sausage and tomato sauce then nestle the cannelloni in more than halfway submerged into the sauce. When they are all arranged add just a bit of half and half to the top of pasta and sprinkle generously with mozzarella cheese.
    Bake covered on 375F for 30 minutes then uncover and bake another 10-15 minutes on 450F.
Keyword baked pasta, cannelloni, cheesy pasta, italian food, italian sausage, italian sausage pasta, pasta bake